1. Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in COOL WHIP. Pour into prepared pan; smooth top.
3. Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.
- 5 g Total Fat
- 3.5 g Saturated Fat
- 0 g Trans Fat
- 20 mg Cholesterol
- 0.49 g Sodium
- 11 g Total Carbohydrates
- 0 g Dietary Fibers
- 6 g Sugars
- 9 g Protein
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Nutritional Information
- 5 g Total Fat
- 3.5 g Saturated Fat
- 0 g Trans Fat
- 20 mg Cholesterol
- 0.49 g Sodium
- 11 g Total Carbohydrates
- 0 g Dietary Fibers
- 6 g Sugars
- 9 g Protein
Directions
1. Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in COOL WHIP. Pour into prepared pan; smooth top.
3. Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.